Types of potatoes and when to use them

Whether you’re boiling, baking or mashing, this guide will have you covered!

Have you ever stood in the supermarket wondering which potato to choose? With so many varieties available, it’s hard to know which one will work best for your dish so here’s a guide to the different types of potatoes and what they’re best suited to so you’ll never be stuck again!

Starchy:

Starchy potatoes are high in starch, low in moisture and have a floury texture with creamy white flesh. Starchy Potatoes release a milky, starchy liquid if pricked or cut. They also tend to be long and have a coarser skin.

Varieties:
King Edward
Russets
Sweet potatoes

When to use:
Starchy potatoes are fluffy and absorbent which makes them great for baking and frying so use them to make crispy potatoes, hot chips, wedges, mashed potato cakes or hash browns. They can also be mashed but are susceptible to becoming stodgy when overworked.

When to avoid:
Because of their high starch content, starchy potatoes don’t hold together very well when cooked so avoid using them in dishes that require boiling, roasting or slicing like casseroles, potato bakes, gratins or potato salads.

Waxy:

Waxy potatoes have less starch than Starchy potatoes and contain more moisture and sugar. They are often smaller with a waxy outer skin and a creamy, firm and moist flesh.

When to use:
All Purpose Potatoes are particularly useful for roasting, pan frying, stewing and are good in soups or gratins such as Potato Dauphinoise.

When to avoid:
They can be baked, mashed, or deep fried like a starchy potato, but will not produce the same fluffy texture. You can use all-purpose potatoes for just about anything but if you have a specific dish in mind that lends itself to a starchy or waxy potato, then opt for those types instead.